CN105154502A - Method for preparing meat product filler through enzymatic modification of wheat protein - Google Patents
Method for preparing meat product filler through enzymatic modification of wheat protein Download PDFInfo
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- CN105154502A CN105154502A CN201510465059.2A CN201510465059A CN105154502A CN 105154502 A CN105154502 A CN 105154502A CN 201510465059 A CN201510465059 A CN 201510465059A CN 105154502 A CN105154502 A CN 105154502A
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Abstract
The invention relates to a method for preparing meat product filler through enzymatic modification of wheat protein. The method includes the steps: performing limited enzymolysis treatment through alkaline protease with wheat protein as a raw material; performing modification treatment through transglutaminase (TG enzyme) to obtain the meat product filler with enzymatic modification of wheat protein. Protein content in the meat product filler is greater than or equal to 78% while starch content in the meat product filler is less than or equal to 4.20%, fat content in the meat product filler is less than or equal to 0.90% while water content in the meat product filler is less than or equal to 9.70%, and elasticity modulus of the meat product filler is 5.60-7.80kPa while heat denaturing temperature of the meat product filler is 56.20-57.80 DEG C. Limited enzymolysis pretreatment is performed on wheat protein through alkaline protease, so that crosslinking reaction between the TG enzyme and wheat protein is facilitated, and reaction efficiency is improved. The method is has mild reaction condition and high controllability, and is simple to operate and free of toxic and side products.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of method that enzyme modification wheat protein prepares meat product weighting agent.
Background technology
Burger, meat pie and sausage etc. are meat products common in daily life, deeply welcome by consumers in general due to the quality of its uniqueness and mouthfeel.But the destruction of cooking loss larger in the course of processing and matter structure is the problem existing for these meat products.At present, in order to reduce costs, improve local flavor and the matter structure of meat products, some non-meat batchings, as starch, hydrophilic colloid, protein etc. are widely used as the weighting agent in meat product.Research shows, these non-meat weighting agents play an important role improving in the retentiveness of meat products, emulsifying property, fatty binding ability and matter structure etc.Wherein starch maximum a kind of weighting agent of being, it has gluing, the effect of stable and thickening; Hydrophilic colloid as card Derain glue, have when being heated to more than 80 DEG C formed firm, the flexible and ability of heat irreversible gel, the interpolation of carrageenin and flaxseed gum, can improve the thermostability of meat product; Protein, as albumen, whey-protein, soybean protein etc. also have the ability of gelation, wherein plant protein can not only give meat product matter structure and yield rate, the amino acid composition of meat product can also be balanced, improving its nutritive value, is therefore a kind of meat product weighting agent of relative ideal.
Wheat protein is the by product of wheat starch production, and its amino acid composition is balanced, is a kind of plant protein resource of abundance.Wheat protein is regarded as by FDA and GRAS and is usually used to foodstuff additive and adds dough gluten fortifier to, nutrition-fortifying agent, processing aid, stablizer, thickening material etc.But its rheological of natural wheat-gluten is relative with thermostability poor, is mainly used as animal-feed, and its range of application obtains restriction.Thus, suitable modification is carried out to wheat-gluten, the using value that it is new can be developed.
Glutamine transaminage (TG enzyme) be a kind of can the γ-carboxamide groups (acry radical donor) of glutamine residue and the proteolytic enzyme of a series of acyl acceptor generation acyl group transfer on catalytic proteins peptide chain; crosslinking reaction can be there is by Lys and Gln in catalysis wheat-gluten side chain in it by forming ε-(gamma-glutamyl amine) Methionin isopeptide bond; form the polymkeric substance of high molecular; thus reach and improve wheat protein network structure, improve its viscoelastic object.TG enzyme has been used to the functional performance improving the food proteins such as fish gruel, soybean protein and Semen arachidis hypogaeae protein.But natural wheat protein is a kind of sphaeroprotein of densification, and in molecule, hydrophobic region is more, containing a large amount of glutamine and proline(Pro), and Ionized side chain is little, causes it easily lump in water and not easily disperse.The action site of TG enzyme is imbedded in wheat protein molecule inside mostly, is unfavorable for that crosslinking reaction occurs for it.Research shows, carries out suitable pre-treatment wheat protein structure can be made to become loose to it, and avtive spot exposes, thus is conducive to the crosslinking reaction of TG enzyme.
At present, pretreatment process for wheat protein has a lot, mainly can be summarized as physical method, chemical process and enzyme process, although physical method has no side effect, but action effect is not clearly, chemical process may endanger food safety, and proteolytic enzyme limited enzymatic hydrolysis technology as a kind of safety, reliable and effective means, becomes the focus of current research.
Summary of the invention
The object of the invention is to the defect overcoming above-mentioned prior art, provide a kind of enzyme modification wheat protein to prepare the method for meat product weighting agent.
A kind of enzyme modification wheat protein prepares the method for meat product weighting agent, take wheat protein as raw material, by the process of Sumizyme MP limited enzymatic hydrolysis, then by glutamine transaminage (TG enzyme) modification, obtain the meat product weighting agent of enzyme modification wheat protein, protein content >=78% in described meat product weighting agent, starch≤4.20%, fat≤0.90%, moisture≤9.70%, Young's modulus is 5.60 ~ 7.80kPa, and thermal denaturation temperature is 56.20 ~ 57.80 DEG C.
The concrete preparation manipulation step that a kind of enzyme modification wheat protein prepares meat product weighting agent is as follows:
(1) limited enzymatic hydrolysis
Be raw material with wheat protein, add water and be configured to the wheat protein slurry that massfraction is 5% ~ 8%, under 500rpm rotating speed, stir 20 ~ 30min; Under temperature 55 DEG C of conditions, be 7.5 ~ 8.5 by the sodium hydroxide solution adjust ph of concentration 1M; Adding massfraction is the Sumizyme MP of 0.02% ~ 0.06%, enzymolysis 10 ~ 20min under 100rpm rotating speed stirs; Regulate pH regulator to 7.0 with the sodium hydroxide solution of concentration 0.1M, go out enzyme 15 ~ 30min under temperature 85 ~ 100 DEG C of conditions, is cooled to room temperature; Lyophilize, pulverizing, excessively 80 mesh sieves, obtain limited enzymatic hydrolysis gluten powder;
(2) TG enzyme-modified:
Adding water and limited enzymatic hydrolysis gluten powder is formulated as the slurry of mass concentration 10 ~ 15%, under temperature 55 DEG C of conditions, is 7.0 by the sodium hydroxide solution adjust ph of concentration 0.1M, adds glutamine transaminage 15 ~ 25U/g, reaction 1 ~ 2h; Cool in rapid frozen water, lyophilize, pulverizing, excessively 80 mesh sieves, obtain the meat product weighting agent of enzyme modification wheat protein.
Described wheat protein is gluten powder.
The enzyme activity of described Sumizyme MP is 200,000 U/g, and the enzyme activity of glutamine transaminage (TG enzyme) is 1000U/g.
Advantageous Effects of the present invention is embodied in the following aspects:
1, the present invention is first by Sumizyme MP limited enzymatic hydrolysis pre-treatment wheat protein, thus is conducive to the crosslinking reaction of TG enzyme to wheat protein, improves reaction efficiency.
2, the inventive method reaction conditions is gentle, and controllability is strong, and simple to operate, nontoxic, by product produces.
3, the meat product weighting agent prepared of the inventive method, its protein content >=78%, starch≤4.20%, fat≤0.90%, moisture≤9.70%, Young's modulus is 5.60 ~ 7.80kPa, and thermal denaturation temperature is 56.20 ~ 57.80 DEG C, and the deep exploitation for exploitation wheat protein is significant.
4, the meat product weighting agent that prepared by the inventive method adds in meat product, improve obviously to the yield rate of meat product, water-retentivity and matter structure, the yield rate of burger is 119.50 ~ 126.00%, water-retentivity is 91.00 ~ 95.50%, hardness is 11600 ~ 14300g, elasticity is 0.900 ~ 0.930, and gumminess is 7700 ~ 10700, and chewiness is 7400 ~ 9980.
Accompanying drawing explanation
Fig. 1 is the burger microtexture Electronic Speculum figure of non-absorb fillers;
Fig. 2 is the microtexture Electronic Speculum figure of the burger in embodiment 2.
Embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Enzyme modification wheat protein of the present invention prepares the method for meat product weighting agent, and concrete steps are as follows:
(1) accurately taking 80g gluten powder (wheat protein) is scattered in 1000ml distilled water, under 500rpm rotating speed, stir 20min.Wheat protein slurries are placed in the water-bath of 55 DEG C, 20min is stirred under 500rpm rotating speed, by the NaOH solution of 1M by pH regulator to 8.5, then in wheat protein slurries, add the Sumizyme MP that its mass percent is 0.02%, the enzyme activity of Sumizyme MP is 200,000 U/g; Enzymolysis 15min is stirred with 100rpm rotating speed, after enzymolysis terminates, the NaOH solution of enzymolysis solution 0.1M is regulated pH to 7.0, wheat protein slurry is transferred to rapidly in the water-bath of 95 DEG C the enzyme 20min that goes out, after being cooled to room temperature, carry out lyophilize, pulverizing, cross 80 mesh sieves, obtain limited enzymatic hydrolysis gluten powder.
(2) gluten powder accurately taking 20g limited enzymatic hydrolysis is scattered in 200ml distilled water, be placed in the water-bath of 50 DEG C, 20min is stirred under 500rpm rotating speed, pH to 7.0 is regulated by the NaOH solution of 0.1M, add glutamine transaminage 20U/g wheat protein, the enzyme activity of glutamine transaminage (TG enzyme) is 1000U/g, reaction 2h; After question response completes, wheat protein slurry is transferred in frozen water cools rapidly, then carry out lyophilize, pulverizing, cross 80 mesh sieves, obtain enzyme modification gluten powder meat product weighting agent.This preparation method materials of wheat albumen construction stretch after limited enzymatic hydrolysis, glutamine residue exposes, be conducive to the crosslinking reaction of glutamine transaminage, the modified wheat protein powder meat product weighting agent finally obtained, its protein content is 78.62%, starch content 4.06%, lipid content 0.86%, moisture content 9.45%, Young's modulus is 6.93kPa, and thermal denaturation temperature is 56.21 DEG C.
Modified wheat protein powder meat product weighting agent this law prepared adds in meat product as weighting agent, improves obviously the yield rate of meat product, water-retentivity and matter structure.Obtained modified wheat protein powder meat product weighting agent is added in burger with 15% of meat gruel quality, the preparation method of burger is as follows: choose commercially available shoulder meat, reject fat and reticular tissue, take 100g, be cut into the cubes of high 5mm, add the edible salt of 2g, under 4 DEG C of conditions, pickle 12h.The pork pickled is placed in stirrer and rubs, in whipping process, add the frozen water of 30g, then add the modified wheat albumen of 15g.After stirring completes, become diameter to be about the spheroid of 2cm the meat gruel kneading of gained, the boiling water bath being then placed in 100 DEG C boils 30min, after boiling terminates, gained burger is cooled to room temperature, namely obtains burger.Measure its yield rate, water-retentivity and matter structure to the burger of gained, measurement result is as shown in the table.
It can thus be appreciated that, the modified wheat protein powder meat product weighting agent prepared of this law improves obviously the yield rate of meat product, water-retentivity and matter structure, and the yield rate of meat product, water-retentivity, hardness, elasticity, gumminess and chewiness can be made to improve 11.04%, 16.66%, 74.42%, 4.03%, 68.41% and 87.25% respectively.
Embodiment 2
Enzyme modification wheat protein of the present invention prepares the method for meat product weighting agent, and concrete steps are as follows:
(1) accurately taking 60g gluten powder (wheat protein) is scattered in 1000ml distilled water, under 500rpm rotating speed, stir 20min.Wheat protein slurries are placed in the water-bath of 50 DEG C, 20min is stirred under 500rpm rotating speed, by the NaOH solution of 1M by pH regulator to 8.0, then in wheat protein slurries, add the Sumizyme MP that its mass percent is 0.04%, the enzyme activity of Sumizyme MP is 200,000 U/g; Enzymolysis 10min is stirred with 100rpm rotating speed, after enzymolysis terminates, the NaOH of enzymolysis solution 0.1M is regulated pH to 7.0, wheat protein slurry is transferred to rapidly in the water-bath of 95 DEG C the enzyme 15min that goes out, after being cooled to room temperature, carry out lyophilize, pulverizing, cross 80 mesh sieves, obtain limited enzymatic hydrolysis gluten powder.
(2) gluten powder accurately taking 20g limited enzymatic hydrolysis is scattered in 200ml distilled water, be placed in the water-bath of 45 DEG C, 20min is stirred under 500rpm rotating speed, pH to 7.0 is regulated with the NaOH of 0.1M, add glutamine transaminage 20U/g wheat protein, the enzyme activity of glutamine transaminage (TG enzyme) is 1000U/g, reaction 1.5h; After question response completes, wheat protein slurry is transferred in frozen water cools rapidly, then carry out lyophilize, pulverizing, cross 80 mesh sieves, obtain enzyme modification gluten powder meat product weighting agent.This preparation method materials of wheat albumen construction stretch after limited enzymatic hydrolysis, glutamine residue exposes, be conducive to the crosslinking reaction of glutamine transaminage, the modified wheat protein powder meat product weighting agent finally obtained, its protein content is 78.43%, starch content 4.12%, lipid content 0.85%, moisture content 9.21%, Young's modulus is 7.76kPa, and thermal denaturation temperature is 57.69 DEG C.
Modified wheat protein powder meat product weighting agent this law prepared adds in meat product as weighting agent, improves obviously the yield rate of meat product, water-retentivity and matter structure.Obtained modified wheat protein powder meat product weighting agent is added in burger with 15% of meat gruel quality, the preparation method of burger is as follows: choose commercially available shoulder meat, reject fat and reticular tissue, take 100g, be cut into the cubes of high 5mm, add the edible salt of 2g, under 4 DEG C of conditions, pickle 12h.The pork pickled is placed in stirrer and rubs, in whipping process, add the frozen water of 30g, then add the modified wheat albumen of 15g.After stirring completes, become diameter to be about the spheroid of 2cm the meat gruel kneading of gained, the boiling water bath being then placed in 100 DEG C boils 30min, after boiling terminates, gained burger is cooled to room temperature, namely obtains burger.Measure its yield rate, water-retentivity and matter structure to the burger of gained, measurement result is as shown in the table.
It can thus be appreciated that, the modified wheat protein powder meat product weighting agent prepared of this law improves obviously the yield rate of meat product, water-retentivity and matter structure, and the yield rate of meat product, water-retentivity, hardness, elasticity, gumminess and chewiness can be made to improve 15.47%, 18.27%, 97.05%, 6.68%, 108.08% and 124.21% respectively.Add the burger microtexture of weighting agent prepared by present method as shown in Figure 2, the burger microtexture of non-absorb fillers as shown in Figure 1.
Embodiment 3
Enzyme modification wheat protein of the present invention prepares the method for meat product weighting agent, and concrete steps are as follows:
(1) accurately taking 50g gluten powder (wheat protein) is scattered in 1000ml distilled water, under 500rpm rotating speed, stir 20min.Wheat protein slurries are placed in the water-bath of 50 DEG C, 20min is stirred under 500rpm rotating speed, by the NaOH solution of 1M by pH regulator to 8.0, then in wheat protein slurries, the Sumizyme MP that its mass percent is 0.06% is added, the enzyme activity of Sumizyme MP is 200,000 U/g, enzymolysis 10min is stirred with 100rpm rotating speed, after enzymolysis terminates, the NaOH of enzymolysis solution 0.1M is regulated pH to 7.0, wheat protein slurry is transferred to rapidly in the water-bath of 90 DEG C the enzyme 15min that goes out, after being cooled to room temperature, carry out lyophilize, pulverize, cross 80 mesh sieves, obtain limited enzymatic hydrolysis gluten powder.
(2) gluten powder accurately taking 25g limited enzymatic hydrolysis is scattered in 200ml distilled water, be placed in the water-bath of 45 DEG C, 20min is stirred under 500rpm rotating speed, pH to 7.0 is regulated with the NaOH of 0.1M, add glutamine transaminage 25U/g wheat protein, the enzyme activity of glutamine transaminage (TG enzyme) is 1000U/g, reaction 1h; After question response completes, wheat protein slurry is transferred in frozen water cools rapidly, then carry out lyophilize, pulverizing, cross 80 mesh sieves, obtain enzyme modification gluten powder meat product weighting agent.
This preparation method materials of wheat albumen construction stretch after limited enzymatic hydrolysis, glutamine residue exposes, be conducive to the crosslinking reaction of glutamine transaminage, the modified wheat protein powder meat product weighting agent finally obtained, its protein content is 78.45%, starch content 4.11%, lipid content 0.88%, moisture content 9.57%, Young's modulus is 5.63kPa, and thermal denaturation temperature is 57.24 DEG C.
Modified wheat protein powder meat product weighting agent this law prepared adds in meat product as weighting agent, improves obviously the yield rate of meat product, water-retentivity and matter structure.Obtained modified wheat protein powder meat product weighting agent is added in burger with 12% of meat gruel quality, the preparation method of burger is as follows: choose commercially available shoulder meat, reject fat and reticular tissue, take 100g, be cut into the cubes of high 5mm, add the edible salt of 2g, under 4 DEG C of conditions, pickle 12h.The pork pickled is placed in stirrer and rubs, in whipping process, add the frozen water of 30g, then add the modified wheat albumen of 15g.After stirring completes, become diameter to be about the spheroid of 2cm the meat gruel kneading of gained, the boiling water bath being then placed in 100 DEG C boils 30min, after boiling terminates, gained burger is cooled to room temperature, namely obtains burger.Measure its yield rate, water-retentivity and matter structure to the burger of gained, measurement result is as shown in the table.
It can thus be appreciated that, the modified wheat protein powder meat product weighting agent prepared of this law improves obviously the yield rate of meat product, water-retentivity and matter structure, and the yield rate of meat product, water-retentivity, hardness, elasticity, gumminess and chewiness can be made to improve 9.87%, 13.13%, 61.96%, 5.30%, 51.14% and 66.81% respectively.
Claims (4)
1. an enzyme modification wheat protein prepares the method for meat product weighting agent, it is characterized in that, take wheat protein as raw material, by the process of Sumizyme MP limited enzymatic hydrolysis, then by glutamine transaminage (TG enzyme) modification, obtain the meat product weighting agent of enzyme modification wheat protein, protein content >=78% in described meat product weighting agent, starch≤4.20%, fat≤0.90%, moisture≤9.70%, Young's modulus is 5.60 ~ 7.80kPa, and thermal denaturation temperature is 56.20 ~ 57.80 DEG C.
2. a kind of enzyme modification wheat protein according to claim 1 prepares the method for meat product weighting agent, it is characterized in that, concrete preparation manipulation step is as follows:
(1) limited enzymatic hydrolysis
Be raw material with wheat protein, add water and be configured to the wheat protein slurry that massfraction is 5% ~ 8%, under 500rpm rotating speed, stir 20 ~ 30min; Under temperature 55 DEG C of conditions, be 7.5 ~ 8.5 by the sodium hydroxide solution adjust ph of concentration 1M; Adding massfraction is the Sumizyme MP of 0.02% ~ 0.06%, enzymolysis 10 ~ 20min under 100rpm rotating speed stirs; Regulate pH regulator to 7.0 with the sodium hydroxide solution of concentration 0.1M, go out enzyme 15 ~ 30min under temperature 85 ~ 100 DEG C of conditions, is cooled to room temperature; Lyophilize, pulverizing, excessively 80 mesh sieves, obtain limited enzymatic hydrolysis gluten powder;
(2) TG enzyme-modified:
Adding water and limited enzymatic hydrolysis gluten powder is formulated as the slurry of mass concentration 10 ~ 15%, under temperature 55 DEG C of conditions, is 7.0 by the sodium hydroxide solution adjust ph of concentration 0.1M, adds glutamine transaminage 15 ~ 25U/g, reaction 1 ~ 2h; Cool in rapid frozen water, lyophilize, pulverizing, excessively 80 mesh sieves, obtain the meat product weighting agent of enzyme modification wheat protein.
3. a kind of enzyme modification wheat protein according to claim 1 and 2 prepares the method for meat product weighting agent, it is characterized in that, described wheat protein is gluten powder.
4. a kind of enzyme modification wheat protein according to claim 1 and 2 prepares the method for meat product weighting agent, it is characterized in that, the enzyme activity of described Sumizyme MP is 200,000 U/g, and the enzyme activity of glutamine transaminage (TG enzyme) is 1000U/g.
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Cited By (6)
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| CN106473155A (en) * | 2016-09-22 | 2017-03-08 | 淮南市农康生态农业有限公司 | A kind of blood circulation promoting and blood stasis dispelling facilitates face and preparation method |
| CN108925746A (en) * | 2018-07-12 | 2018-12-04 | 安徽省碧绿春生物科技有限公司 | A kind of processing method improving emulsibility of wheat gluten |
| CN108939139A (en) * | 2018-08-04 | 2018-12-07 | 浙江派菲特新材料科技有限公司 | A kind of preparation method with efficient anti-inflammatory hemostatic function medical adhesive |
| CN111109344A (en) * | 2018-10-31 | 2020-05-08 | 西北农林科技大学 | Additive and application thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN113826860A (en) * | 2021-10-08 | 2021-12-24 | 四川朝天香食品有限公司 | Hotpot condiment capable of reducing smell of mutton and preparation process of hotpot condiment |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106473155A (en) * | 2016-09-22 | 2017-03-08 | 淮南市农康生态农业有限公司 | A kind of blood circulation promoting and blood stasis dispelling facilitates face and preparation method |
| CN108925746A (en) * | 2018-07-12 | 2018-12-04 | 安徽省碧绿春生物科技有限公司 | A kind of processing method improving emulsibility of wheat gluten |
| CN108939139A (en) * | 2018-08-04 | 2018-12-07 | 浙江派菲特新材料科技有限公司 | A kind of preparation method with efficient anti-inflammatory hemostatic function medical adhesive |
| CN108939139B (en) * | 2018-08-04 | 2021-02-02 | 浙江派菲特新材料科技有限公司 | Preparation method of medical adhesive with efficient anti-inflammatory and hemostatic functions |
| CN111109344A (en) * | 2018-10-31 | 2020-05-08 | 西北农林科技大学 | Additive and application thereof |
| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112515034B (en) * | 2020-11-30 | 2022-07-01 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN113826860A (en) * | 2021-10-08 | 2021-12-24 | 四川朝天香食品有限公司 | Hotpot condiment capable of reducing smell of mutton and preparation process of hotpot condiment |
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